Had some zucchini, yellow squash, and plain ol' spaghetti in the fridge, left from an experimental dish the other day, and was thinking about sautéing up the squash and probably throwing away the pasta (there was so little of it left, just a small handful). But here's what ended up happening:
I heated up the cast-iron skillet and melted some butter in it. Tossed in the squash, along with a pinch of salt, some chopped garlic, and crack (aka MSG). Cooked that for 2-3 minutes, then threw in the pasta. After a couple more minutes, in went a small handful of chopped cilantro. Stir, stir, smell, drool. Then came a squeeze of fresh lime juice. Taste test- oh yeah, how you doin'?
That would have been good enough, yes sir, but did I stop there? No I did not, because then I added a splash of soy sauce. Taste test- ooh, now you're talkin', baby.
And that would have been good enough, yes sir, but did I stop there? Oh no, I did not. That's when I brought out the big guns-
Oil Chili!
A little pricey (I paid 3.25 for a little under 10 oz.) but the stuff is crazy, sick delicious! Well worth it if you can find it. It takes whatever you use it on/in to the next level.
Final result:
(The color's not so great because my home has the worst lighting ever, but the stuff was D-lish! And easily configurable to whatever else you have in the fridge waiting to get used up.)
Cheers, mates!
2 comments:
Hey pretty good lookin grub there. You're making my mouth water, actually.
I like that you used that chili sauce. Have you tried a chili-*shrimp* sauce? That one's off the hook.
I have not tried chili shrimp sauce, but I've seen it many times at the local Asian stores around here (and many varieties of it). I'll definitely add it to my list of stuff to get next time I'm there! : )
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